Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil
The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a...
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MDPI AG
2020-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/18/4193 |
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| author | Aline Gabrielle Alves de Carvalho Lucía Olmo-García Bruna Rachel Antunes Gaspar Alegría Carrasco-Pancorbo Vanessa Naciuk Castelo-Branco Alexandre Guedes Torres |
| author_facet | Aline Gabrielle Alves de Carvalho Lucía Olmo-García Bruna Rachel Antunes Gaspar Alegría Carrasco-Pancorbo Vanessa Naciuk Castelo-Branco Alexandre Guedes Torres |
| author_sort | Aline Gabrielle Alves de Carvalho |
| collection | DOAJ |
| description | The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling. The latter included: (1) the determination of individual phenolic compounds (belonging to four diverse chemical classes) and triterpenic acids by means of a powerful multi-class reversed-phase LC-MS method; (2) the quantitative profiling of tocopherols, phytosterols, and pigments by normal-phase LC-DAD/fluorescence; and (3) the quantitative appraisal of the volatile pattern of the oils by solid-phase microextraction (SPME)-gas chromatography (GC)-MS. By applying these methods, the concentrations of approximately 70 minor compounds were determined in commercial EVOOs from Brazil. To the best of our knowledge, the content of a very large number of phenolic compounds of those determined in the current report (mainly secoiridoids), the three triterpenic acids (maslinic, betulinic, and oleanolic acids), and the individual chlorophyll derivatives had not been previously evaluated in Brazilian EVOOs. The present work provides a broad picture of the compositional profile and other parameters of relevance of selected commercial Brazilian EVOOs available on local markets, describing their typicity and most particular features, some of which are known to have potential impacts on consumers’ health. |
| first_indexed | 2024-03-10T16:21:15Z |
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| last_indexed | 2024-03-10T16:21:15Z |
| publishDate | 2020-09-01 |
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| series | Molecules |
| spelling | doaj.art-2615cd632e94450192fa9a03a5de142e2023-11-20T13:34:29ZengMDPI AGMolecules1420-30492020-09-012518419310.3390/molecules25184193Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from BrazilAline Gabrielle Alves de Carvalho0Lucía Olmo-García1Bruna Rachel Antunes Gaspar2Alegría Carrasco-Pancorbo3Vanessa Naciuk Castelo-Branco4Alexandre Guedes Torres5Laboratory of Nutritional Biochemistry and Food Science, Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, BrazilDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, SpainLaboratory of Nutritional Biochemistry and Food Science, Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, BrazilDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, SpainLaboratory of Food Biotechnology, Fluminense Federal University, Niteroi 24230-340, RJ, BrazilLaboratory of Nutritional Biochemistry and Food Science, Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, BrazilThe production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling. The latter included: (1) the determination of individual phenolic compounds (belonging to four diverse chemical classes) and triterpenic acids by means of a powerful multi-class reversed-phase LC-MS method; (2) the quantitative profiling of tocopherols, phytosterols, and pigments by normal-phase LC-DAD/fluorescence; and (3) the quantitative appraisal of the volatile pattern of the oils by solid-phase microextraction (SPME)-gas chromatography (GC)-MS. By applying these methods, the concentrations of approximately 70 minor compounds were determined in commercial EVOOs from Brazil. To the best of our knowledge, the content of a very large number of phenolic compounds of those determined in the current report (mainly secoiridoids), the three triterpenic acids (maslinic, betulinic, and oleanolic acids), and the individual chlorophyll derivatives had not been previously evaluated in Brazilian EVOOs. The present work provides a broad picture of the compositional profile and other parameters of relevance of selected commercial Brazilian EVOOs available on local markets, describing their typicity and most particular features, some of which are known to have potential impacts on consumers’ health.https://www.mdpi.com/1420-3049/25/18/4193extra virgin olive oil (EVOO)minor componentsBrazilian EVOOArbequinaKoroneikiphenolic compounds |
| spellingShingle | Aline Gabrielle Alves de Carvalho Lucía Olmo-García Bruna Rachel Antunes Gaspar Alegría Carrasco-Pancorbo Vanessa Naciuk Castelo-Branco Alexandre Guedes Torres Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil Molecules extra virgin olive oil (EVOO) minor components Brazilian EVOO Arbequina Koroneiki phenolic compounds |
| title | Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil |
| title_full | Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil |
| title_fullStr | Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil |
| title_full_unstemmed | Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil |
| title_short | Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil |
| title_sort | evaluating quality parameters the metabolic profile and other typical features of selected commercial extra virgin olive oils from brazil |
| topic | extra virgin olive oil (EVOO) minor components Brazilian EVOO Arbequina Koroneiki phenolic compounds |
| url | https://www.mdpi.com/1420-3049/25/18/4193 |
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